Pour this sauce over the cauliflower slices and mix to coat all of the cauliflower thoroughly.

Transfer the cauliflower to a baking tray and bake in the oven for 20 minutes, until crispy.

Meanwhile, it’s time to make the lentils. Put the oil in a large pan set on a high heat. Once the pan is hot, add the onions and garlic and cook for 4 minutes, stirring regularly, until soft. Add the carrot, parsnip and salt and cook, still stirring regularly, for 3 minutes.